Gnocchi with Corndale Chorizo, Heritage Tomatoes and Wild Garlic

Ingredients

250g gnocchi

1 onion, peeled and finely chopped

200g baby heritage tomatoes, halved

100g Corndale chorizo, thinly sliced

30ml Chilli & Honey Infused Balsamic Vinegar

20ml Extra Virgin Olive Oil

Wild garlic leaves

Parmesan

Method 

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
2. Place the cut tomatoes onto a baking tray, season well then pop into a hot oven for about 10 minutes.
3. In a suitably sized saucepan, heat the oil then sauté the onions until slightly coloured and starting to soften.
4. Add the chorizo and cook for a couple of minutes then deglaze with the Balsamic Vinegar.
5. Tip in the tomatoes and reduce until just simmering.
6. Boil some salted water in a suitably sized saucepan and when boiling rapidly tip in the gnocchi.
7. Bring back to the boil and when the gnocchi are all floating, simmer for a further 2 minutes.
8. Drain the gnocchi and add to the sauce along with the wild garlic leaves.
9. Stir together then divide evenly into warm bowls.
10. Grate over some Parmesan and finish with a grinding of black pepper.